- 4 hours ago
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00:00:04I smell the salt in the air down the California coast,
00:00:08and it's so nice.
00:00:11There ain't nothing at all that can get me down.
00:00:14Cause I'm living it up on this merry-go-round.
00:00:19I feel so alive.
00:00:21Yeah, I'm letting go.
00:00:23I'm living my life.
00:00:27Hey, guys.
00:00:28I come bearing gifts.
00:00:31Maddie, it is 9.14 in the morning.
00:00:33And it's never too early for ice cream.
00:00:35Besides, when you've been up since 4 with a baby,
00:00:38this already feels past lunch.
00:00:41Oh, my gosh.
00:00:42This is why I love being a food-focused agency.
00:00:45Oh, come on. You can't say no.
00:00:48Okay, fine. You win.
00:00:55That is so good.
00:01:03I know what your business brain is thinking.
00:01:05Oh, you mean you flying to Italy on our dime to rescue some struggling company
00:01:10and go on some wild goose chase before they even renew our contract?
00:01:14Gee, what is my business brain thinking?
00:01:17That it's a bad idea?
00:01:19I know that you spend weeks in this campaign.
00:01:21Oh, good weeks.
00:01:23Mads, Luca spent the last 50 years building up the Russo brand in the U.S.
00:01:27He was able to take his small family name and make it global.
00:01:31I'm not just gonna let that die.
00:01:36Besides, they're our biggest client and we need them.
00:01:38Without the green light from Tuscany, you know the U.S. board is never gonna approve a total rebrand.
00:01:43It makes more sense for them to tighten the belt and tear up our contract when it expires next month.
00:01:48That's why I need to go there myself.
00:01:50I can get the Italian's attention.
00:01:52How? By sky-riding over Tuscany?
00:01:55I won't have to.
00:01:56My source has told me exactly who I need to find.
00:02:00This is Luca's sister, Francesca Russo, now the sole heir to the Russo family.
00:02:07And she still owns the original Trattoria on Tuscan family land.
00:02:12This is exactly what the brand is missing.
00:02:15We lean into this, go full origin story.
00:02:18The whole campaign is about her being the new face of Russo's pasta sauce.
00:02:22She's the heartbeat.
00:02:24Real roots, real women, real sauce.
00:02:28Right.
00:02:29It's worth a shot.
00:02:31Let's do this.
00:02:36That's my ride.
00:02:37Okay.
00:02:38Call me when you get there and have a safe flight.
00:02:42Ciao.
00:02:44And if you happen to stumble upon a ridiculously handsome Italian guy, don't overthink it.
00:02:51Bye, Mads.
00:03:23Bye, Mads.
00:03:26He said the Italia Telespeciale is magnífico.
00:03:30Ah, grazie.
00:03:32It's a total prima donna.
00:03:33It's always a porcini cream.
00:03:35Knocks it out of the park every time.
00:03:39The park?
00:03:40Is this another American expression?
00:03:43Ah, for someone who claims you never think about home,
00:03:46home makes its way into the conversation elo.
00:03:49Look, maybe I'm linguistically nostalgic, but that's it.
00:03:53No, I'm not convinced.
00:03:56I'll let you know I've gone a whole month
00:03:58without saying piece of cake.
00:04:01Wow, progresso. You're basically Italian.
00:04:04The sass I have to deal with.
00:04:06Yeah, if sass I worried you,
00:04:07you would have left after your first espresso.
00:04:10Yeah, good point.
00:04:11But for the record, I'm not going back.
00:04:14Not now, not ever.
00:04:21Well?
00:04:25It's not right. It still needs...
00:04:28...something.
00:04:34No.
00:04:38No.
00:04:41No.
00:04:43No!
00:05:10It's her.
00:05:12Hey, you.
00:05:13Hey, Lo.
00:05:14Hi.
00:05:15Guys.
00:05:18Welcome to Destiny.
00:05:20Oh, my gosh.
00:05:21That looks amazing.
00:05:22Look at those cute buskers.
00:05:25They're adorable.
00:05:26Right?
00:05:26It feels like a dream.
00:05:28Whoa!
00:05:31Lo?
00:05:33Lo, are you okay?
00:05:35I am so, so sorry.
00:05:39Are you okay?
00:05:42Yeah.
00:05:43You speak English, oh, thank goodness.
00:05:45You just came out of nowhere.
00:05:47Me?
00:05:48You're the one on your phone.
00:05:49Right.
00:05:50I mean, guys, I'm close back pain.
00:05:56Are you sure you're okay?
00:05:59I'll be fine.
00:06:02I should go then.
00:06:03Again, I'm so, so sorry.
00:06:06I'm so sorry.
00:06:21I'm so sorry.
00:06:23Bye.
00:06:26Bye.
00:06:27Isabella?
00:06:28Hi, it's me, Lauren.
00:06:31Yes, the American.
00:06:32Welcome.
00:06:35I'm so excited to be here.
00:06:37It's so rustic.
00:06:38I'm in love already.
00:06:39Go, go.
00:06:40I'll take it.
00:06:41Oh, thank you so much.
00:06:43I can't believe I'm here, honestly.
00:06:46It's my first time in Italy.
00:06:51Okay.
00:06:53I'm obsessed.
00:06:54You must be starving.
00:06:57Yeah.
00:07:02Is this Francesca?
00:07:04Si.
00:07:05Apparently very precocious, even as a bambina.
00:07:08Bambina, I love it.
00:07:10I can't wait to meet her.
00:07:12I just want to learn everything about her.
00:07:15I was actually thinking, maybe we can get some footage of her cooking.
00:07:21Is something wrong?
00:07:25Francesca, she's not coming.
00:07:29But when we talked, you said that she was here often.
00:07:32Si, si, she's here.
00:07:33But how do I say without a disrespect?
00:07:37She has made herself unaccessible.
00:07:40Today?
00:07:41That's fine.
00:07:41I'm super flexible.
00:07:43Not only today.
00:07:44I told her you were coming after we DMed.
00:07:47And I assumed she'd be okay with it.
00:07:49But...
00:07:50She wants no association with the tin sauce.
00:07:53At all.
00:07:54Wait, what?
00:07:56She only told me today and you're ready on your flight.
00:07:59Honestly, I was not expecting her to be so stubborn.
00:08:02She has never refused a guest before.
00:08:06Susie, I feel terrible to come all this way.
00:08:09Maybe there are some other things I cannot be planned during your stay.
00:08:13But look, she is the new face of the Russo pasta brand.
00:08:16Look, I promise you she'll love it.
00:08:19It's very doubtful.
00:08:20She's never cared for brands.
00:08:21But she is the brand.
00:08:24Luca and Francesca were very close.
00:08:27But their philosophies were very different.
00:08:29Francesca believes that the sauce should be made from scratch.
00:08:33Ingredients and family recipes handed down through generations.
00:08:36To mass produce it in the factory would be a ridicule.
00:08:41A mockery.
00:08:43Amore, please don't take it personally.
00:08:45It's not your fault.
00:08:47She just...
00:08:48You're not supposed to be sluggish pasta sauce.
00:08:53Sluggish?
00:08:55Millions of Americans would disagree with you.
00:08:59The Russo name means live to her anymore.
00:09:02The Trattoria is a true love.
00:09:04Kept alive for a sentiment.
00:09:14Okay, it's just a minor setback.
00:09:18All I have to do is come up with a new rebrand.
00:09:21How hard could it be?
00:09:23Look at where I am.
00:09:42Oh, wow.
00:09:55This is the most sublime pizza I've ever tasted.
00:09:58It's my girlfriend's favorite.
00:10:00Makes sense.
00:10:01I mean, the crust, the cheese, the ham that doesn't taste like ham.
00:10:05Magnifico.
00:10:06I will give compliments to the chef.
00:10:07Please do.
00:10:10Chef.
00:10:11Of course.
00:10:12Okay.
00:10:13What if I team up with the chef for a few days?
00:10:15I can get all the inspiration I need just being around the food, the people, the culture.
00:10:21You know, the Trattoria is as much the heart of the story.
00:10:24Maravilhosa.
00:10:25You can still do your job just in a different way.
00:10:29Maybe Francesca will come around.
00:10:31You never know.
00:10:32Hey, uh, Bella, I was thinking that's, uh, we...
00:10:37You.
00:10:39What are you doing here?
00:10:41I'm the chef.
00:10:43You've already met?
00:10:45Benissimo.
00:10:45To settle then.
00:10:48What's settled?
00:10:54Turns out he's from the West Coast and you'll never guess.
00:10:57Never guess what?
00:10:59He's also the head chef.
00:11:01From what I saw, he was pretty cute.
00:11:03I hadn't even noticed.
00:11:05Well, I'm sure he noticed you.
00:11:07Even when you're jet lagged, you're charming.
00:11:09Speaking of charming, you have got to see this place.
00:11:13It's literally like something out of a freaking movie.
00:11:15If you open that closet and find matching slippers to the rope you've got on, I will literally lose it.
00:11:21And it also smells like fresh flowers everywhere.
00:11:24I mean, you know how much I love crunchy numbers, but I gotta admit, you're living the dream.
00:11:30Yeah, except now that Francesca's completely blown me off, I now have to redesign a whole new campaign.
00:11:37Hey, at least the chefs agreed to help.
00:11:39Maybe.
00:11:40I just have to prove that I'm more than just another tourist.
00:11:43You're sticking out like a sore thumb.
00:11:45And you're gonna do that by...
00:11:48Becoming more Italiano, of course.
00:11:51Everybody here gets dressed up.
00:11:52Like, the women are so glamorous and the guys, super stylish.
00:11:56Ooh la la.
00:11:58Oui, oui, oui.
00:11:59Girl, that is French.
00:12:02Touché.
00:12:08I don't like being ambushed like this, Bella.
00:12:11Por favore.
00:12:12She's a passionate and obviously molto bene at a job.
00:12:16Why don't help her out?
00:12:17I don't have time for it.
00:12:21Give her a chance.
00:12:26She wants to create something meaningful.
00:12:28Meaningful.
00:12:29About tin sauce.
00:12:30Trust me, I've tried this stuff back home.
00:12:31It's not the same.
00:12:32Well, she grew up with it.
00:12:33It means a lot to her.
00:12:34I know her type.
00:12:36She's all hashtags and highlight reels.
00:12:38And that's not what we're about here.
00:12:40And you know it.
00:12:40Then show her what we're about.
00:12:42She'll just get in the way.
00:12:43Promise me.
00:12:49Chow?
00:12:53High heels don't belong in the kitchen.
00:13:02Grazie.
00:13:04So, how long have you been in Italy?
00:13:07About two years now.
00:13:11I'm jealous.
00:13:12Have you ever seen the movie Under the Tuscan Sun?
00:13:15Paolo.
00:13:16Mozzarella.
00:13:17Por favor.
00:13:18Si, chef.
00:13:28Just like Trader Joe's.
00:13:31Only cuter.
00:13:37Is that Russo's pasta sauce?
00:13:42That...
00:13:45Is Russo's real pasta sauce.
00:13:47Passed down through generations.
00:13:51Smells just as good as the tins back home.
00:13:53Tint?
00:13:54Yeah.
00:13:55Okay, that's enough.
00:13:56Service starts in 30 minutes.
00:13:58You need to go.
00:13:58Okay, but just...
00:13:59No, no, no.
00:14:00Out.
00:14:01Please.
00:14:08How am I supposed to create content for a food campaign when he won't let me near the food?
00:14:13Doesn't he get it?
00:14:14I'm here to help.
00:14:16Typically, it's a chef's job to be a bruto.
00:14:19Don't take it personally.
00:14:21He can come around.
00:14:30Signora.
00:14:31Ciao.
00:14:37You're still here.
00:14:39Haven't given up yet, huh?
00:14:42You know, contrary to what you may think, I'm only doing my job.
00:14:45Which is just as important as yours, actually.
00:14:48So all I need is for you to let me get on with it, okay?
00:14:50And another thing.
00:14:52Russo's pasta sauce?
00:14:54Sure, it's sold in a tin can, but it holds a special place in millions of people's hearts.
00:14:59Including mine.
00:15:01And as a chef, you should appreciate that.
00:15:06Okay.
00:15:09Okay.
00:15:10You make a fair point.
00:15:12Oh.
00:15:13Well, good.
00:15:14Does this mean...
00:15:16Yes.
00:15:17I will help you with your project.
00:15:19Only if you lose the phone.
00:15:21What?
00:15:22Not gonna happen.
00:15:23I thought you wanted to create something meaningful here.
00:15:25Yeah, and I need to document it with my camera.
00:15:27It's not a real camera.
00:15:29Look, I just need to get the content, okay?
00:15:31It's part of my job.
00:15:32What we do here is not about content.
00:15:35It's about connecting.
00:15:39That's not bad.
00:15:40Did you just come up with that yourself?
00:15:41You're welcome to use my real camera anytime.
00:15:46Fine.
00:15:47Great.
00:15:48We'll see you back here bright and early.
00:15:50Bring it back.
00:15:51For what?
00:15:53Market day.
00:15:54You got it, chef.
00:16:05So, I'm guessing you're a regular around here.
00:16:09Yeah, I could say that.
00:16:11Francesca's had a tab here for years.
00:16:13This place is so gorgeous.
00:16:19Okay.
00:16:20If you're so against social media, how do you attract new customers?
00:16:23It just happens organically.
00:16:26Have you ever been on a hike, gone off a beaten path?
00:16:29Ended up somewhere unexpected, like a waterfall or a lake.
00:16:33Ended up in a Zumba class once.
00:16:35Wasn't planned.
00:16:36Definitely not organic.
00:16:40So, what are you hoping to get out of all this?
00:16:43I just want to create a fresh new campaign
00:16:46that really represents what the sauce meant to me growing up.
00:16:51You know, the magic it makes people feel.
00:16:53Not just like a can on the shelf.
00:16:57You don't often see brands caring about people.
00:17:00They should.
00:17:01Brands give a sense of belonging.
00:17:03They make memories between friends and families.
00:17:05Memories that last forever.
00:17:09Here.
00:17:12Fragola.
00:17:13From London.
00:17:14It's a good food.
00:17:15You can actually taste where it's from.
00:17:19This is so sweet.
00:17:21Mm-hmm, right?
00:17:22Oh my gosh.
00:17:23Definitely the best strawberry I've ever had.
00:17:24Hold up, this could go viral.
00:17:26I'm just saying.
00:17:27When will literally package this in stores back home?
00:17:30Mm.
00:17:31Make a lot of money.
00:17:34Here.
00:17:35Lavender or pistachio?
00:17:39Mm.
00:17:44Mm.
00:17:45Oh my goodness.
00:17:47The crunch without the crumbs.
00:17:49Mm.
00:17:49They call that the polite crunch.
00:17:51Mm.
00:17:52Mm.
00:17:52Cafe?
00:17:53Mm.
00:17:53Almond Americano.
00:17:55Grande frappe.
00:17:56Uh, por favore.
00:17:58Por favore.
00:17:59Por favore.
00:17:59Mm.
00:18:00You got it.
00:18:03Por favore.
00:18:03Is everything back home as complicated as your coffee?
00:18:07Mm-hmm.
00:18:08Having choices isn't a bad thing.
00:18:10Ask the macarons.
00:18:16Espresso.
00:18:17Radical in its simplicity.
00:18:20Cheers.
00:18:21Cheers.
00:18:23Mm.
00:18:25Mm.
00:18:27That's really good.
00:18:29I'm not mad.
00:18:37Ah, buongiorno, Francesca.
00:18:39Oh, tesori miei.
00:18:41Qui dentro c'è un bon profumo.
00:18:44Uh, meet Lauren.
00:18:46L'aramericana Brand Pantry.
00:18:48Hi.
00:18:48Ma perché è qui?
00:18:50Francesca, it is such a pleasure to meet you.
00:18:53Your reputation precedes you.
00:18:55Your trattoria, your family.
00:18:58I'm in awe.
00:19:05I-I-I've been getting to know the trattoria and the markets.
00:19:09Una zanzara umana.
00:19:09And it's really been...
00:19:14Should I follow her?
00:19:17What did she say?
00:19:20Uh, it's an Italian expression.
00:19:22Very difficult to translate.
00:19:24Yeah, she's...
00:19:25an enigma.
00:19:27Oh.
00:19:31Oh.
00:19:38Grazie.
00:19:40Grazie.
00:19:41Grazie.
00:19:42Grazie.
00:19:42Eh.
00:19:43I-I'll work on it.
00:19:46All right.
00:19:46My station, your station.
00:19:48Si?
00:19:48Si, chef.
00:19:50Potato gnocchi.
00:19:52First, we chop potatoes.
00:19:55Whoa.
00:19:56Okay, where are we putting those?
00:19:58That goes into this.
00:19:59Yep.
00:20:01Put your potato in like this.
00:20:04Ooh, those are hot.
00:20:05Then you're going to squeeze it out.
00:20:09That's it, good.
00:20:11Yep.
00:20:13Pepper.
00:20:14Salt.
00:20:18Uh, not too much.
00:20:22That'll do.
00:20:23Flour.
00:20:23One cup of flour.
00:20:25Like that.
00:20:26Oh.
00:20:27Okay, if I miss some, do I just add a little bit?
00:20:29Just throw a little bit more.
00:20:30Okay, just a little bit more.
00:20:31You're going to crack this.
00:20:33One, two.
00:20:33Right?
00:20:34You're going to catch the yolk like this.
00:20:37Gentle, that's it.
00:20:38Okay, then, create like a little...
00:20:42Take that off.
00:20:43Okay.
00:20:43All right, good.
00:20:44Put that in here.
00:20:46Then, your massage.
00:20:49Okay.
00:20:50Okay.
00:21:02Wow.
00:21:03This did not go to plan.
00:21:06Great.
00:21:07My humiliation immortalized on film.
00:21:1035 millimeter.
00:21:11Adds to the drama.
00:21:13You don't really see traditional film cameras much these days.
00:21:16This was my grandfather's.
00:21:18You'd be amazed at some of the beautiful shots used to capture this old thing.
00:21:22And now it's being used to capture this.
00:21:25Don't beat yourself up, right?
00:21:26It takes years of practice.
00:21:28I mean, I'm still trying to crack the perfect gnocchi recipe.
00:21:31I'm not there yet.
00:21:32It needs that little special something, but...
00:21:34It'll be good.
00:21:35Mark my words.
00:21:36Wow.
00:21:37Man on a mission, huh?
00:21:39Yeah.
00:21:41Seeing things play behind the scenes here has just been really helpful.
00:21:45It's so authentic.
00:21:48What?
00:21:49What did I say?
00:21:51It's just...
00:21:51Folks around here get a little tired when tourists come and call their lives authentic.
00:21:56It just feels hollow.
00:21:59You know?
00:21:59Oh, I see.
00:22:00Well, how's...
00:22:03Unprocessed?
00:22:06Or...
00:22:07Raw?
00:22:07Yeah.
00:22:08Oh.
00:22:09Okay.
00:22:10I see.
00:22:10Hmm.
00:22:12How's that for authentic?
00:22:14Woo!
00:22:15Ha ha ha!
00:22:25Ha ha ha!
00:22:33Hey, it's me.
00:22:34I just got off the phone with the Russo board in New York.
00:22:37Definitely getting the vibe they're gonna kill our contract.
00:22:39So, how's the new campaign coming along?
00:22:42Going great.
00:22:45Because meaningful storytelling just comes out of thin air.
00:23:09…
00:23:15…
00:23:17…
00:23:18…
00:23:19…
00:23:40Tipico turista.
00:23:42Bella musica.
00:23:44Grazie.
00:24:02So, I hear you're making your mark on my family's business.
00:24:09So you do speak English?
00:24:11Of course I speak English.
00:24:13What do you think I have spaghetti for brains?
00:24:16Well, tell me.
00:24:19What's all your fussing over this tomato sauce?
00:24:23Your brother Luca, he had a real passion for the U.S. company and-
00:24:27And now he's gone and there's no one to hand it down to.
00:24:30So do you think you owe it to him to save it?
00:24:33Well, it's not just about Luca.
00:24:37When I was a kid, the first meal me and my cousin learned how to make was spaghetti with
00:24:41Russo sauce.
00:24:42Kept us fed more times than I can count.
00:24:44Not to mention, 50 years in the business, that's a big deal.
00:24:47Oh, 50 years.
00:24:49Oh.
00:24:49No, no, no.
00:24:50In America maybe, but my family started farming on Toscana soil a century ago.
00:24:55We are 100 years old this year.
00:24:58100 years?
00:25:00I had no idea.
00:25:01Congratulations.
00:25:03Toscana soil, 100 years.
00:25:07Authenticity.
00:25:08Ah, this word authenticity is so trite.
00:25:14Businesses can't afford real authenticity, especially not when it's served in a tin.
00:25:20Tinned out so it stretches farther.
00:25:23Loaded with preservatives so that it lasts forever.
00:25:27Good food is made with tenderness and care, as though it were for your own family.
00:25:36But consumers don't know the difference, so why bother?
00:25:40Consumers are not as dumb as you think.
00:25:42Sure, some may prefer homemade to off the shelf, but for busy working families, Russo serves
00:25:49a very practical purpose, and there's nothing wrong with that.
00:25:53If I were you, I'd be so proud.
00:26:00Yet, even practical things get chewed up and spat out.
00:26:08No one could stand up to a legacy like yours, and that's something I want to be a part of.
00:26:19I used to think so, too.
00:26:26Oh, no, no, no, no, then.
00:26:52I'll catch you tomorrow.
00:26:53I want to try a few new ratios first.
00:26:57Why this fixation with the gnocchi?
00:26:59It's becoming strange.
00:27:01You know why.
00:27:02It's still missing something.
00:27:07Hey, some of the best chefs in the world take years to perfect their recipe.
00:27:11The Russo sauce took decades.
00:27:13If you're going to work in the kitchen, you've got to be willing to give it your all.
00:27:18I thought the reason you came here is so that you didn't have to keep giving it your all, no?
00:27:24I think maybe you should ask yourself, hmm, is this a gnocchi more than just a gnocchi?
00:27:31See, I think this would be very illuminated and helpful for everyone.
00:27:34Okay, okay.
00:27:36All right, thank you for the suggestion.
00:27:38We'll see you tomorrow.
00:27:41Good night.
00:27:42Good night.
00:27:43Good night.
00:27:56Bye.
00:27:58Bye, guys, everyone.
00:27:59Bye, guys.
00:27:59Bye, bye.
00:28:00Bye, bye.
00:28:04Bye.
00:28:11Bye bye.
00:28:13I'm a monkey.
00:28:37So, what did you think of Francesca?
00:28:40She's not what I expected.
00:28:43Look, don't take it personally, right?
00:28:45She's just seen the folks back home take the Russo name
00:28:47and destroy it.
00:28:48Well, in her eyes anyway.
00:28:50Is that how you see it?
00:28:52The way I see it,
00:28:53it's more companies could use folks like you.
00:28:57Here, wanna give it a whirl?
00:29:00Yeah.
00:29:03Okay, come on, get your model on.
00:29:05Oh, okay.
00:29:15Who knew that a vegetable could be this beautiful?
00:29:18It can mean fruit, and then Pomodori has seeds.
00:29:21And it's flawless.
00:29:24Man, I can't remember the last time I saw a camera
00:29:26that didn't have a USB port.
00:29:28Better believe it.
00:29:29Chemically processed, old school.
00:29:31Yeah, take it, your photos go straight up to the digital attic, huh?
00:29:34Living their best life, free from dust and ugly picture frames.
00:29:40Here.
00:29:42Pick a pretty specialty heirloom tomato.
00:29:44Try it.
00:29:47Whoa.
00:29:49It's kind of everywhere here.
00:29:53It's got a little bit up here.
00:29:55Yeah.
00:29:56There you go.
00:29:57Good, yeah.
00:29:58What'd you think?
00:29:59It's actually delicious.
00:30:00Okay, back so we can take this picture.
00:30:02Yeah.
00:30:07You ever been inside a proper famajerie before?
00:30:10Does whole foods count?
00:30:12I'm gonna try and forget you just said that.
00:30:15I'm good.
00:30:16Trust me, I don't need that.
00:30:17I adore cheese.
00:30:18We go way back.
00:30:22After you.
00:30:34You okay?
00:30:37That was brutal.
00:30:39Well, you were gutsy.
00:30:40Most don't make it past the door.
00:30:48I have to confess something.
00:30:50I tried to find you on socials.
00:30:52I am?
00:30:52What'd you come up with?
00:30:54A whole lot of nothing.
00:30:57Well, that shouldn't surprise you.
00:30:58I just don't understand how you restrain yourself.
00:31:02Surrounded by all of this beauty,
00:31:05you could have millions of followers,
00:31:07huge profile,
00:31:09like rugged American chef.
00:31:13Wow.
00:31:13Rugged, huh?
00:31:15It's supposed to sound mysterious and alluring,
00:31:18like rugged American chef
00:31:19moves to Tuscan countryside.
00:31:22It would be a crime
00:31:23not to share all of this with the world.
00:31:28Look,
00:31:29this may sound cliched, right?
00:31:31But,
00:31:32when I first got here,
00:31:33it was like,
00:31:33I could finally see everything clearly.
00:31:37You know?
00:31:38It'd be impossible to capture all this on a phone.
00:31:40I'd be doing a disservice.
00:31:49There's nothing like knowing,
00:31:50you know,
00:31:51this exact moment,
00:31:53in this exact place,
00:31:54is yours.
00:31:56And yours only.
00:32:01I see what you mean.
00:32:15Yeah, Francesca's grandparents built all this with their bare hands.
00:32:19treated the soil,
00:32:21planted their first vines.
00:32:24How's your sense of smell?
00:32:27I've never tested it.
00:32:30Back in the day,
00:32:31we used to go camping every year.
00:32:33This little cabin in the woods,
00:32:35and now whenever I smell like woolen sweaters,
00:32:38or smoky firewood,
00:32:39I'm right back there.
00:32:40You know?
00:32:41Do you have anything like that,
00:32:42from when you were a kid?
00:32:45Oranges.
00:32:47When my mom and dad would fight me,
00:32:49and my cousin would go into the kitchen,
00:32:50and like peel oranges,
00:32:51but like try to see who could get the longest peel.
00:32:54It sounds silly, but,
00:32:55when I think about it,
00:32:57it still makes me smile.
00:33:00It's funny the things that stick with us,
00:33:03you know?
00:33:04If only we could choose.
00:33:05You're starting to sound like a therapist.
00:33:07Hey, don't knock it.
00:33:08The longer I was in the kitchen,
00:33:10I'll teach you a thing or two.
00:33:11May I?
00:33:13Yes, but promise no cheeses.
00:33:16Okay?
00:33:16I've suffered enough today.
00:33:18Eh, so much for you two going way back.
00:33:22All right.
00:33:24There we go.
00:33:26Okay.
00:33:27I want you to tell me,
00:33:31what is this for my job?
00:33:33A hotel bar.
00:33:37Like a martini.
00:33:38It's olives.
00:33:38Is it olives?
00:33:39Sicilian greens, nice.
00:33:41What about this?
00:33:44Okay.
00:33:45Yum.
00:33:46Um, coffee.
00:33:51Nailed it.
00:33:52Mm-hmm.
00:33:53All right.
00:33:53Let's put these skills to the test.
00:33:56Here.
00:33:58Mm-hmm.
00:34:08What do you smell?
00:34:10Maybe cherry.
00:34:13Rich, but not sweet.
00:34:17Sour-ish.
00:34:19Pepper.
00:34:20Cracked pepper.
00:34:22Did I just say cracked pepper and wine?
00:34:25A little hint of, like, plum as well.
00:34:28Your turn.
00:34:32Mm.
00:34:34Not bad.
00:34:36Can I see?
00:34:37Yeah, sure.
00:34:43It's one of my favorite reds.
00:34:46To Tuscany.
00:34:48To delicious wines.
00:34:53And great company.
00:34:59Oh, my God.
00:35:00You're back.
00:35:03Francesca wants to talk to you.
00:35:05She does?
00:35:07About what?
00:35:17Sit.
00:35:18Darling, sit.
00:35:26There is, uh, no easy way to say this, Loren, but, um...
00:35:31I am selling my shares in the Russo company.
00:35:35The final paperwork is being prepared as we speak.
00:35:39Selling?
00:35:40To who?
00:35:42To a big food company in Milan.
00:35:44Don't know exactly what to do with it.
00:35:46What are you saying?
00:35:49I know you were hoping that something different would come of your visit.
00:35:54And I admire your passion and your drive.
00:35:59But there is no one to pass the torch to.
00:36:02No one to carry on the family legacy.
00:36:06Every story comes to an end.
00:36:10You haven't failed, Loren.
00:36:14You're just trying to save something that doesn't want to be saved.
00:36:19You can't think of one sentimental reason to hang on?
00:36:24What?
00:36:25If it's not sustainable.
00:36:29Sentiment is irrelevant.
00:36:34What do they say?
00:36:36If you can't beat them, join them.
00:36:55I can't believe she's giving up.
00:36:57Right before I even had a chance to show her what she's about to lose.
00:37:01Admittedly, this doesn't sound good.
00:37:03But let's not jump to conclusions.
00:37:05Let me do some digging on this Zocal company, okay?
00:37:08Check their track record.
00:37:10If there's a silver lining, I'll find it.
00:37:13One thing's for sure, Lo.
00:37:15No deal is ever complete until the contracts are signed.
00:37:22Disastro.
00:37:24Probably means you're next in line on the chopping board.
00:37:26Que cosa?
00:37:27No, no, no, never.
00:37:29That's not really her passion.
00:37:30Slow down.
00:37:32Look, we just have to keep an open mind.
00:37:34It's not over yet.
00:37:35So American, believing it will work out.
00:37:38We just have to come up with something special.
00:37:41Something that showcases the wonderful things that Francesca believes in.
00:37:46You know, the true connections, the precious moments.
00:37:49Friends, family, the works.
00:37:53What about a party?
00:37:55It's perfect timing to mark the hundred years.
00:37:58Party?
00:37:59Yeah.
00:38:00I love a party.
00:38:01But what will a party do to help?
00:38:03If we celebrate Francesca's past, then maybe she'll be inspired to hold on to the future.
00:38:09Okay, look, we'll meet at a tasting menu.
00:38:11Yeah, can do.
00:38:12Ah, but I leave on Sunday, which only leaves us two days to prep.
00:38:14Well, it's a good thing I thrive under pressure.
00:38:16Well, that makes two of us.
00:38:18Okay, we will kick off the night with the campaign pitch.
00:38:22Uh...
00:38:23I will have it ready, okay? I promise. Trust me.
00:38:26Then we'll celebrate with dinner.
00:38:28We'll need the guest list.
00:38:29Of course. We'll invite all the local press and the mayor.
00:38:32Wait, is there a mayor?
00:38:34Yes.
00:38:34I have a 2019 Barolo gem. It's his preferito.
00:38:38And that'll pair well with my Nautilizuka.
00:38:40Do not ask me to help you there.
00:38:42Okay, can we maybe anchor the menu in Russo's pasta sauce?
00:38:47Of course, yeah. Prada de Pomodoro for the main.
00:38:50Perfect. Let's show Francesca that the Russo legacy is worth hanging on to.
00:38:55All right, well, let's meet back here first thing.
00:38:57We'll need an early start.
00:38:58Okay.
00:38:58And let's keep this a surprise for Francesca.
00:39:01Leave it to me.
00:39:03Fantastica!
00:39:04Okay.
00:39:07Okay.
00:39:52Maybe I can help.
00:39:54Be my guest.
00:39:56All right, pressure's on.
00:39:58From Russo's crop to your chop.
00:40:04What?
00:40:05All right, all right.
00:40:07So, from Russo's vine to your dine.
00:40:13Love it first bite.
00:40:15Okay, how about you stick to making it taste good, and I'll make it sound good.
00:40:20Yeah.
00:40:22I mean, did you write the first one down?
00:40:23I think it's got legs.
00:40:25Are you being funny?
00:40:26No, it's not meant to sound funny.
00:40:28It sounded very funny.
00:40:30It was good.
00:40:37I'll, uh, meet you in the garden.
00:40:38Yeah.
00:40:42I gotta hand it to you.
00:40:43You know how to hustle.
00:40:45I mean, we might actually pull this off.
00:40:47You mean we are definitely pulling this off.
00:40:53Okay.
00:40:54Ice cream back home is great, but this is like next level.
00:40:58How did it get it to be rich and silky?
00:41:00Toss a coin in an acid fountain.
00:41:02The site of our first meeting.
00:41:04It was like weeks ago.
00:41:06Mm-hmm.
00:41:18Come on.
00:41:19Good.
00:41:24Good.
00:41:24Good.
00:41:25Good.
00:41:26Good.
00:41:30Good.
00:41:31Good.
00:41:32Good.
00:41:33Good.
00:41:36Good.
00:41:37Good.
00:41:38Cute.
00:41:39Is that?
00:41:40It's Allegra.
00:41:41Bella's girl.
00:41:42She's visiting from Firenze.
00:41:44Good.
00:41:45Good.
00:41:48Good.
00:41:48I can't believe I've barely posted or even checked my feed.
00:41:51And I don't miss it.
00:41:53Whoa.
00:41:54Mm-hmm.
00:41:58Who, me?
00:42:04Whoa.
00:42:06Do they teach these moves in culinary school?
00:42:09Well, you'd be surprised what they put a rugged chef through.
00:42:15Well, you've definitely found your calling.
00:42:18The dancing or the cookie?
00:42:21Both.
00:42:25I've just seen you writing all afternoon.
00:42:28How's it going?
00:42:30Warming up.
00:42:32If someone asked, I would deny it.
00:42:35But slowing down has its advantages.
00:42:40Feels good, just letting go a little.
00:42:43No.
00:42:45It's you too.
00:42:48You know, sometimes, when we're not looking, the best things find us.
00:42:58Excuse me.
00:43:00Amici miei, this is for you, mia bella.
00:43:08What a compliment.
00:43:10Bruno's famous, no?
00:43:17That's it.
00:43:19It's so simple.
00:43:22I gotta go.
00:43:23I'll see you both tomorrow.
00:43:32Gracie is finally napping.
00:43:35Great.
00:43:36This has changed me on a molecular level, by the way.
00:43:40I'm pretty sure that's just the sugar taking the edge off.
00:43:43Mm-hmm.
00:43:43Maybe.
00:43:45I spent all day investigating this local group and looking at our options.
00:43:50The brand pantry might become the empty pantry if we're not careful.
00:43:53Hey.
00:43:54We're not there yet.
00:43:55The first five years are always brutal.
00:43:58You knew that going in.
00:44:00Doesn't make it any easier to swallow.
00:44:02Yeah.
00:44:07Lo?
00:44:08Are you okay?
00:44:09Must be late there.
00:44:11It is late.
00:44:12And yes, I'm okay.
00:44:13Better than okay.
00:44:14I'm calling because I need a favor.
00:44:16Actually, two.
00:44:17And big ones.
00:44:36Ciao.
00:44:46Ciao, Bella.
00:44:47How's it going?
00:44:48I've got Francesca's favorite.
00:44:50And everything else is all set?
00:44:52Si.
00:44:52Guest list confirmed.
00:44:536 p.m. tomorrow.
00:44:55Someone's had a productive evening.
00:44:58I think Francesca's gonna love it.
00:45:00You don't think she has any idea, right?
00:45:02All she knows is that she's coming here for a meeting.
00:45:05Don't worry.
00:45:06She's always dressed for a party.
00:45:08Even when it's laundry day.
00:45:09All right.
00:45:10Can you start this off with me somewhere safe?
00:45:11Mm-hmm.
00:45:14Where's Mason?
00:45:16He's not having the best day.
00:45:21Problem?
00:45:21My supplier is out of trout.
00:45:26You up for a road trip?
00:45:28Si.
00:45:28I'll grab the camera.
00:45:33Are we taking the truck?
00:45:35Nope.
00:45:36No.
00:45:52No.
00:45:56No.
00:45:58No.
00:45:58No.
00:46:05Here we go.
00:46:07Well, that could have gone worse.
00:46:10La Vespa in Liberta.
00:46:12La Vespa is freedom.
00:46:16Well, okay, now, I am no fisherwoman,
00:46:19but even I know that we're going to need more than our bare hands
00:46:22to go fishing for trout.
00:46:24See that guy over there by the boathouse?
00:46:27Cass sat here every afternoon.
00:46:29Cute.
00:46:31Let's go.
00:46:37My cuz would love it here.
00:46:39It's great you're so close with your family.
00:46:41Well, me and Maddie are,
00:46:43especially since Mom and Dad split.
00:46:45As for the rest of us,
00:46:48well, let's just say we are dysfunctionally functional, I guess.
00:46:52Yeah, we got our fair share of dysfunction, too.
00:46:55Divorce is tough, though.
00:46:56I mean, sorry to hear.
00:46:59I can't wait for you to see the rebrand campaign.
00:47:02I'm super excited about it.
00:47:03That sounds great.
00:47:04I mean, if all goes to plan,
00:47:06your phone will be ringing up the hook when you get home.
00:47:09Right.
00:47:11You sure you haven't started practicing in front of the mirror yet?
00:47:14If I did, I wouldn't tell you.
00:47:17See?
00:47:18I knew it.
00:47:21Marcello, ciao.
00:47:35Pretty bold move, coming to live out here by yourself.
00:47:39I could never pull that off.
00:47:41I'm sure you, of all people,
00:47:43could pull off anything you set your mind to.
00:47:45Miss, uh, what was it again?
00:47:47Trailblazer and new business award.
00:47:49Oh, well, well, well.
00:47:51Looks like someone does know how to use the internet after all.
00:47:54Yeah, guilty.
00:47:56Well, I wouldn't miss home either
00:47:58if I was surrounded by all of this.
00:48:01Yeah, sometimes I do.
00:48:02I mean, my friends, family, Bronco.
00:48:06The four-wheel of the four-legged kind?
00:48:08He's my dog.
00:48:09Uh-uh.
00:48:09Yeah, my parents are pretty eager to get me home, too.
00:48:12That's for sure.
00:48:14What made you leave?
00:48:17Ah.
00:48:19I used to run this kitchen back in San Francisco.
00:48:22High-end place.
00:48:24Success meant being the best, no matter what it took.
00:48:28One day I realized
00:48:30I hadn't tasted my own food in weeks.
00:48:33You know, I was too busy yelling at line cooks
00:48:36and chasing perfection.
00:48:38I was on the verge of burnout.
00:48:41So I quit.
00:48:42Didn't look back.
00:48:44Wow.
00:48:45I wanted to remember what it was like to cook
00:48:48because you care about people,
00:48:50not because you want to win.
00:48:53Sounds like you did the hardest thing.
00:48:57Walking away from all of that,
00:48:59being true to yourself,
00:49:01that takes real strength.
00:49:05Thanks.
00:49:09So, what brought you to Italy?
00:49:13Well, I was actually on my way to Australia.
00:49:16The plan was to, uh,
00:49:18hire a combi and travel the outback.
00:49:21You know, check out witchetty grubs and damper rolls.
00:49:23Back off the beaten path again?
00:49:25Yeah.
00:49:26And then I found Tuscany.
00:49:29Fell in love.
00:49:32Found what I was looking for.
00:49:35Sounds romantic.
00:49:41Speaking of finding what you were looking for,
00:49:43I've been thinking about your gnocchi.
00:49:45Oh, yeah?
00:49:46Yeah.
00:49:46You know, the something special you were looking for?
00:49:49You should try aji amarillo sauce.
00:49:51It's made from yellow chili.
00:49:53It will add a bit of a kick,
00:49:54but it pairs perfectly with gnocchi.
00:49:57Highly recommended.
00:49:58Peppers?
00:49:59I hadn't considered that.
00:50:01Hey, sometimes the most unexpected combinations
00:50:03give the best results.
00:50:06Thanks for the tip.
00:50:08Might just use that.
00:50:13This is magical.
00:50:22Here, let me take a photo of you.
00:50:23The light is just perfect right now.
00:50:25Nah, it's okay.
00:50:29Let's just keep this one for us.
00:50:32Yeah.
00:50:50All right, here we go.
00:50:53I've got foam already.
00:50:55One, two, three.
00:50:57I must have helmet hair.
00:50:58Do I?
00:51:02Actually, you're perfect.
00:51:04You're just saying that so that I'm not self-conscious
00:51:06about my helmet hair.
00:51:07Not at all.
00:51:08I just think we happen to make a great team.
00:51:13We do, don't we?
00:51:16Look, this past week has been
00:51:20more than I could have ever expected.
00:51:23And you were a big part of that,
00:51:25whether you're meant to be or not.
00:51:27Well, uh,
00:51:30I'm just glad I got to watch you pull it all off.
00:51:36Hello?
00:51:37Oh, my gosh!
00:51:39Hi!
00:51:40Hi!
00:51:42Maddie, this is Mason.
00:51:43Mason, this is my cousin Maddie.
00:51:44Nice to meet you.
00:51:48Did you get him okay?
00:51:49How was the fight?
00:51:50Did you look around?
00:52:03Oh, my gosh!
00:52:07I love it.
00:52:08How did you get everybody in the same room?
00:52:10Oh, come on.
00:52:10Free food.
00:52:13Wow, this is perfect, Mads.
00:52:16You're the best.
00:52:17Thank you for coming here.
00:52:18I know that it was a big ask,
00:52:20but with this whole Francesca and Zocul situation,
00:52:23anything could happen,
00:52:24and he just needed you here with me.
00:52:27Hey, what is family for, okay?
00:52:30And it is already worth it.
00:52:33So did you manage to find out anything else?
00:52:35Okay, turns out Zocul is known
00:52:37for stripping on companies
00:52:39to absorb their resources.
00:52:41Ultimately, it's to remove them
00:52:42as competitors from the market.
00:52:43So they're gonna kill the brand?
00:52:45Bingo.
00:52:47So if this party flops,
00:52:49that's the end of Rousseau's pasta sauce,
00:52:50and you and me will be working overtime
00:52:53to make up for everything that we've put into this.
00:52:55You know, we...
00:52:56Con i complimenti de lo chef.
00:52:58Grazie, Paolo.
00:53:01Okay, I just gotta say, Lil,
00:53:04this trip is looking good on you.
00:53:06The dress, the hair, the lingo.
00:53:09There must be something in the food.
00:53:11Oh, the drinks.
00:53:13Mm-hmm.
00:53:15Also,
00:53:17kind of felt like I was interrupting something earlier,
00:53:20you know, with le chef.
00:53:22Girl, that is French again.
00:53:24Okay, le chef, le chef.
00:53:25It doesn't change the fact
00:53:26that he's a bit of a snack.
00:53:28In another life, maybe.
00:53:30But he loves it here so much.
00:53:32So what's the point of starting something
00:53:34that we can't see through?
00:53:36Sigh.
00:53:37Sigh.
00:53:38Sigh.
00:53:41Sigh.
00:53:45Sigh.
00:53:51Sigh.
00:53:56Sigh.
00:53:56Sigh.
00:54:39Wow.
00:54:47That's the guy I saw Francesco with.
00:54:49He's got to be from Zolphe.
00:54:51Look how beautiful, look at the doors, the windows.
00:54:54They're ready, practically.
00:54:56Looking for someone?
00:54:58Wait, I'll call you.
00:54:59Okay, hello.
00:55:01Oh, Americans.
00:55:03Pleasure, Vincenzo Morganella.
00:55:06Actually, I've heard about you, Lauren, right?
00:55:09And Maddy Navarro.
00:55:11Yeah.
00:55:13I'm putting together a plan about what we may do to this place once we take it over.
00:55:17Take over what?
00:55:19The tattoria?
00:55:21Si, of course.
00:55:22You know, Francesca needed some convincing, but in the end, everything has a price.
00:55:28Actually, I wanted to talk to you about your brand company.
00:55:32Brand Pantry.
00:55:33Whatever you call it.
00:55:35Impressive digital footprint, yeah?
00:55:37And since the American market is where we're headed and you understand pasta brands, Zoku would
00:55:43like to pick you on a retainer.
00:55:45Huh?
00:55:46I'm sure we can work out a substantial boost.
00:55:50I've created this beautiful new company.
00:55:52Ah, we don't overcomplicate things.
00:55:54We're moving to the influencer partnership and market saturation sort of thing.
00:55:59That's good business.
00:56:01We have no intention of keeping the Russo brand intact.
00:56:04In fact, we may even change the name.
00:56:06Okay, I've heard enough.
00:56:08Oh.
00:56:09Benissimo.
00:56:10No, no, Benissimo.
00:56:12We only work with companies we believe in.
00:56:16Believing?
00:56:17Mm-hmm.
00:56:18Well, that doesn't pay the bills, Bella.
00:56:21Look, whatever Zoku decides to do with the Russo brand, if it doesn't honor the family legacy,
00:56:26then it's not good business.
00:56:29And that's something we can't be a part of.
00:56:34A pity.
00:56:35I commend your spirit.
00:56:37But the reality is you are painfully naive.
00:56:42Arrivederci.
00:56:47What?
00:56:52Cuma, benissimo.
00:56:54Yeah.
00:56:56Mama mia, what is this?
00:56:58It's ahi amarillo sauce.
00:57:01Well, as close as I could get it with what I had.
00:57:03It's great, huh?
00:57:05Spectacular.
00:57:05You did it.
00:57:06Your signature gnocchi.
00:57:07Yeah, well, it wasn't my idea.
00:57:10This one's all Lauren.
00:57:11I think she's in the wrong industry.
00:57:13Ah, I should have guessed.
00:57:15What more proof do you need?
00:57:17Huh?
00:57:17Proof of what?
00:57:18A perfect worry that you two are perfect for each other.
00:57:22As a matter of fact, I'd have guessed that you were in love with her.
00:57:26I...
00:57:26You can't fool me, Mason.
00:57:28I saw the way you heard her dancing at the fountain.
00:57:31You know, I have a good eye for romanticismo.
00:57:34Just admit it to yourself and go tell her who's ill.
00:57:38Yeah, but I mean...
00:57:39What if she...
00:57:41I mean, we're both...
00:57:44Not everything needs to be spelled out, does it?
00:57:49Does it?
00:57:52Your face is saying it's time to insert grand romantic gesture here.
00:57:58Si, right, right!
00:58:00Okay, okay, okay.
00:58:02Topedo.
00:58:04Mi a ti-yo.
00:58:13Damn, cuz.
00:58:14That was badass.
00:58:15Then why do I feel sick to my stomach?
00:58:18I just walked away from the only real offer on the table.
00:58:21I should have just played it safe for the company,
00:58:24just like Francesca is.
00:58:25But instead, I'm out here on a limb with no plan B.
00:58:29What if he's right?
00:58:30What if...
00:58:31What if I am really naive?
00:58:33Oh, come on.
00:58:33Every business goes through this at one point.
00:58:36It's the fork in the road.
00:58:38You'd rather stay true to your ideals
00:58:40or take a more lucrative route.
00:58:42Well, here I am, staying true to my ideals,
00:58:45where has that gotten me?
00:58:47Okay, Lo, we're gonna figure this out together,
00:58:49like we always do.
00:58:51Will we, though?
00:58:54Because I'm feeling like I'm messing up everything that really matters.
00:58:59We're not just talking about business, are we?
00:59:02Lauren, the time we've spent together has been...
00:59:06Lauren, I need to tell you how I feel.
00:59:08And that is, um...
00:59:11Look, I was so, so stupid.
00:59:14I got swept up in this place
00:59:16and I let my feelings call the shots.
00:59:18Me and Mason, it's fantasy land.
00:59:21We're going in two different directions.
00:59:23Wrong place, wrong time.
00:59:26Starting to think you were right.
00:59:29About what?
00:59:31I never should have come here.
00:59:43What is with this defeatist energy?
00:59:45Did that Vesperide shake a few screws loose?
00:59:50Remember what Tia says?
00:59:52You can never go wrong if you follow two things.
00:59:55Your gut and your heart.
00:59:57Yeah.
01:00:00Typical me.
01:00:02Developing a crush in the middle of a crisis.
01:00:04Well, here's a radical idea.
01:00:06Maybe you're allowed for something good to happen
01:00:08when everything's a mess.
01:00:09Love is a luxury I can't afford right now.
01:00:12Please, love isn't a luxury.
01:00:14It's necessary.
01:00:17That's a good one.
01:00:18So long as you're following your heart,
01:00:20you're doing the right thing.
01:00:22Trust me.
01:00:24You deserve it all, though.
01:00:26Not just the side salad,
01:00:27the whole damn meal.
01:00:28Okay, okay.
01:00:29You're making some really good points here,
01:00:31which is why you're so good at your job.
01:00:33What can I say?
01:00:34It is not easy being right all the time.
01:00:36But it's not easy being right.
01:00:37Oh, my God.
01:00:40Okay.
01:01:33Let's go.
01:01:35Hey, Bella.
01:01:37Okay.
01:01:37I was thinking that we could sit the press from La Nazione across from Italia One and
01:01:42then Francesca next to the mayor.
01:01:44She would like that, right?
01:01:45Perfecto.
01:01:46Okay, cool.
01:01:47So, how did it go?
01:01:50How did what go?
01:01:52Last night, Mason, he went to see you at the villa.
01:01:56I didn't see me and Maddie.
01:02:22Hey.
01:02:24Hey.
01:02:24What do you think about this menu?
01:02:27I'm obsessed with this typeface.
01:02:29We'll see.
01:02:29That looks good.
01:02:35Is that?
01:02:37Yep.
01:02:38Well, first attempt.
01:02:40What?
01:02:46That's amazing.
01:02:48You did it.
01:02:50Well, all credit goes to you.
01:02:53Well, yeah.
01:02:56I, uh, got you a little something.
01:02:59Something to remember us by.
01:03:02No matter what happens tonight, I wanted you to remember that your time here, it meant something.
01:03:15I love it.
01:03:18You love the frame, too.
01:03:20Yeah, it's...
01:03:26Hey, if you're ever in San Diego, I'd love to show you around.
01:03:32We actually have the largest little Italy in the U.S.
01:03:35Oh, is that so?
01:03:36Mm-hmm.
01:03:38Yeah.
01:03:40Well, shame we don't live in the same city.
01:03:43Yeah, then I could meet Blanco.
01:03:45Yeah.
01:03:46Talk food.
01:03:47And family.
01:03:49Typeface.
01:03:51Authenticity.
01:03:52Oh.
01:03:53I'd love to.
01:03:59Good luck.
01:04:01Um, Maddie probably needs me.
01:04:03Yeah.
01:04:03I'm just gonna...
01:04:04That was really good, yeah.
01:04:05Yeah, man.
01:04:06Cause, wow.
01:04:06The frame.
01:04:08Yeah.
01:04:08It's good.
01:04:16And the other way.
01:04:25What are you doing?
01:04:29Oh, no.
01:04:31No.
01:04:34No, no.
01:04:39Oh, for me! Oh, ma che delizio, ah!
01:04:45Non ho più paura di dirti che ti amo, dammi una.
01:04:54Non ho più paura di amarti come sei,
01:05:03apro gli occhi e tu sei qui vicino a me.
01:05:12Son felice di saperti accanto a me.
01:05:20Legacy isn't something tangible
01:05:24that's handed down from generation to generation.
01:05:29It's about the relationships that we build along the way.
01:05:37Bringing them together.
01:05:41The Russo name encapsulates the importance of familia and friends
01:05:46all across America.
01:05:56This is their gift to you.
01:05:59From Italy, with love.
01:06:25Let's make a toast.
01:06:28Cento anni.
01:06:30To Loren, who had this beautiful idea.
01:06:33Si.
01:06:34To Loren.
01:06:35To Familia.
01:06:38From Italy, with love.
01:06:47Oh, Nona Nona would be so proud.
01:06:50One hundred unforgettable years.
01:06:55Toluca.
01:07:08Blondetta.
01:07:09Yeah.
01:07:11All the good things must come to an end.
01:07:16it appears someone forgot to invite me but don't be preoccupada it does not matter
01:07:23francesca is this a good time no enzo not here it's not far like a routine this is the perfect
01:07:34setting amongst family and friends amante you must tell them i said no enzo and when a woman
01:07:43says no she means no now what in it right shall i remind you francesca that we had a deal
01:07:59i've changed my mind
01:08:05the russo legacy belongs to us
01:08:11well that's a little too late the contract has been negotiated and it's as good as signed
01:08:17i'd be careful if i were you enzo verbal promises don't really hold up when challenged
01:08:25you wouldn't dare actually i believe she would
01:08:30excuse me what do you know i know that when anything is as good as signed it means it's
01:08:36not signed they teach you that on day one we shook on it shook on it how painfully naive
01:08:42of you
01:08:44certamente la stretta di mano la stretta di mano in italy is a binding agreement in court
01:08:50oh please i lunch with three of the best lawyers in california handshakes don't scare us
01:08:57you heard francesca i think you need to leave
01:09:03you can be as short as i will
01:09:04what did they via feci di stagno se indesiderato ripognante vai via e non fatti mai più vedere mai
01:09:11più mamma mia non ci si crede oh ciao enzo ciao
01:09:37i didn't know you were a lawyer you don't need to be a lawyer to know the law besides it's
01:09:42all about attitude
01:09:45but did you really mean what you said about the russo legacy belonging to you it's a wonderful campaign
01:09:52loren it's full of heart and it honors the past and it points to a bright future but even with
01:10:02the rebrand it's
01:10:06going to be better than i ever imagined
01:10:10and the trattoria
01:10:12of course it stays
01:10:14diomio diomio francesca grazie
01:10:18oh my gosh what is this texture
01:10:27the polite crunch
01:10:28the polite crunch
01:10:35and how long has this been going on
01:10:38ah it's amore
01:10:40hmm
01:11:00it's been a memorable week
01:11:03i can say that again
01:11:07after tonight i was thinking you and loren might um
01:11:12ah
01:11:14she goes home tomorrow
01:11:16besides i mean she can't run the new campaign from here it's just
01:11:21it's not possible
01:11:23we both know it
01:11:24excuse me but why are you in your pajamas
01:11:28because i'm done with meetings and i'm about to go to sleep
01:11:32but it's your last night
01:11:35mads look i know where you're going with this
01:11:37then why aren't you going with it
01:11:39we're not geographically aligned right now
01:11:42so what's the point
01:11:43yeah that's just
01:11:46i don't know if i'm ready to go back
01:11:51when you first arrived here
01:11:53do you know why i hired you
01:11:56american chef in a toscana kitchen
01:12:02it was because i saw a kindred spirit
01:12:07someone desperate to rekindle their passion
01:12:12not just for cooking but for living
01:12:15geography has nothing to do with it
01:12:17just tell him how you feel
01:12:20but i can't expect for him to give up on his dreams when i won't give up on mine
01:12:24but how do you know what his dreams are actually even made of
01:12:27better still maybe he wants to make new ones
01:12:31you worked hard to allow yourself to heal
01:12:36and now it's time to take the next step
01:12:40sharing the stuff with the people you love is what life is all about
01:12:45life is only worth living when we can share it with the ones we love
01:13:00don't confuse what you think you want with what you actually need
01:13:21i've made a mistake haven't i
01:13:23get moving girl
01:13:42hello
01:13:43hey
01:13:45just mister check the chatteria
01:13:48grazie mads
01:14:32I found you.
01:14:33Well, technically speaking, I found you, but I'm glad you're here.
01:14:38I had to get the coin tossing.
01:14:40You know how it is.
01:14:42Well, you have something important to tell you, but of course, I have to finish the coin toss.
01:14:46What a coincidence. I'm already done. Go on.
01:14:51Well, I had this crazy idea.
01:14:56Okay, I'm listening.
01:14:59This last week has got me thinking, and it made me realize that going home doesn't mean I have to
01:15:05walk the same path again.
01:15:07I get to create my own chapter.
01:15:11So, you mean you're thinking of going home, like home home?
01:15:15Coby!
01:15:19Everything okay?
01:15:21Si, it's better than okay.
01:15:22I just came from a board meeting, and it was a unanimous yes.
01:15:27But they agreed.
01:15:28Agreed to what?
01:15:30To Mason running a Trattoria Russo in San Diego.
01:15:34And Bella is going to be taking over the running of the Trattoria here.
01:15:40I may not have my own bambini, but I was wrong to think I had no family.
01:15:46Because here you all are.
01:15:50But that's enough now.
01:15:51I have to go.
01:15:52I have a date with Dario.
01:15:54Who?
01:15:55The mayor.
01:15:56Oh, okay.
01:15:58So, until we meet again, ciao.
01:16:07Is this for real?
01:16:10Yep.
01:16:11It's all thanks to you.
01:16:14What about us?
01:16:18Well, I was hoping the, uh, offer to show me around still stands.
01:16:23Of course.
01:16:25Besides, you'll need an efficient team to build you the perfect marketing plan.
01:16:30I was hoping to find, uh, an award-winning, trailblazing creative who might be able to steer me in the
01:16:36right direction.
01:16:37You know anyone?
01:16:40In exchange for an unlimited supply of macarons?
01:16:44I think I'd be able to find a suitable someone.
01:16:48So, uh, what'd you wish for?
01:16:53He's tall.
01:16:55And handsome.
01:16:59And rugged.
01:17:02I was thinking the authentic type, you know?
01:17:05Is this authentic enough for you?
01:17:10I was thinking the authentic type, you know, is this authentic enough for you?
01:17:35You know, as much when.
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